This is so easy you won’t believe it and all the fresh, salty, garlic and ginger flavors really come together in a fantastic dinner. took 25 minutes from start to finish.
- 4 orange roughy filets
- 8 heads baby bok choy, chopped
- 1 large onion, divided
- sesame oil
- about 1 whole bulb of garlic – we like things pretty garlicky, divided
- a small knob of ginger – all together about 3 tablespoons grated
- Soy sauce
- Teriyaki sauce
- Apple Cider Vinegar (I would have used rice wine vinegar, but I was out of it)
- Vegetable oil for the stir fry
Preheat the oven to 375. Put the filets in a shallow baking dish.
In a bowl, or large mixing cup, combine 1 cup of soy sauce, 1/2 tablespoon of sesame oil, 1 table spoon of vinegar, 4 tablespoons of teriyaki, half of the onion chopped, half of the garlic, chopped and 2 tablespoons of the ginger, grated.
Stir and pour over the fish.
Cook for 17-20 minutes until it easily flakes. Don’t let it get too dry, this is a moist, flaky fish.
Meanwhile, heat a wok on med/high heat. Add a big glub of vegetable oil to the wok, when it ribbons add the other half of the chopped onion, garlic and ginger and stir until the onions start to sweat and the garlic and ginger smell so good you just want to eat them.
Add the mushrooms, toss and let them cook a little bit
Add the bok choy and a squirt each of teriyaki and soy sauce and cook and toss until they’re wilted. I completely over stuffed my wok, so this took longer than I expected.
Spread some vegetables on the plate and top with a filet of orange roughy. Spoon a little of the sauce from the fish over the top.
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